Barbecued Chicken and Chickpea Quesadillas

Name: Barbecued Chicken and Chickpea Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters bottled barbecue sauce; 473 milliliters 15-ounce can chickpeas (about , drained but not rinsed, 2 tablespoons liquid reserved; 8 7-inchs 7-inch flour tortillas; 118 milliliters fresh cilantro leaves; 2 garlic cloves, minced; 118 milliliters ounces smoked Gouda cheese, shredded (about; 118 milliliters ounces Monterey Jack cheese, shredded (about; 4 servings Olive oil for oiling the grill pan; 2 scallions, minced (white and green parts); 4 servings Sea salt and freshly ground black pepper; 473 milliliters shredded cooked chicken

Barbecued Chicken and Chickpea Quesadillas might be just the hor d'oeuvre you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 846 calories, 40g of protein, and 38g of fat. This recipe serves 4. From preparation to the plate, this recipe takes around 45 minutes. A mixture of cilantro leaves, can chickpeas, sea salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

Preheat the oven to 200°F.

Equipment you will use

Oven

Combine the chicken and barbecue sauce in a medium bowl, season to taste with salt and pepper, and toss gently to coat.

Ingredients you will need

Salt And Pepper

Barbecue Sauce

Whole Chicken

Equipment you will use

Bowl

In a separate medium bowl, combine the chickpeas and the reserved liquid, garlic, and scallions and mash the ingredients together with a potato masher, leaving the mixture slightly chunky. Season to taste with salt and pepper and stir to combine.

Ingredients you will need

Salt And Pepper

Chickpeas

Green Onions

Garlic

Potato

Equipment you will use

Potato Masher

Bowl

To assemble the quesadillas, lay the tortillas on a flat work surface and spread the chickpea mixture over half of each tortilla, dividing it evenly. Top with the chicken and sprinkle each with a few cilantro leaves and the cheeses. Fold the tortillas in half to form half-moons.

Ingredients you will need

Fresh Cilantro

Tortilla

Chickpeas

Whole Chicken

Spread

Lightly grease a grill pan or cast-iron skillet with olive oil and heat it over medium-high heat until it's hot.

Ingredients you will need

Olive Oil

Equipment you will use

Grill Pan

Frying Pan

Place two of the quesadillas in the skillet to grill for about 2 minutes per side, turning once, until the cheese is melted and the tortillas are golden brown.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Frying Pan

Grill

Transfer the quesadillas to a baking sheet and place them in the oven to keep them warm. Repeat the process with the remaining quesadillas, adding more oil to the pan if it's dry.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Frying Pan

Cut the quesadillas into wedges and serve warm.

Taste

Book, using the USDA Nutrition Database

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Equipment

Ingredients

Servings:

118milliliters

bottled barbecue sauce 473milliliters

15-ounce can chickpeas (about , drained but not rinsed, 2 tablespoons liquid reserved 87-inchs

7-inch flour tortillas 118milliliters

fresh cilantro leaves 2

garlic cloves, minced 118milliliters

ounces smoked Gouda cheese, shredded (about 118milliliters

ounces Monterey Jack cheese, shredded (about 4servings

Olive oil for oiling the grill pan 2

scallions, minced (white and green parts)4servings

Sea salt and freshly ground black pepper 473milliliters

shredded cooked chicken

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is WindRacer Russian River Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 60 dollars.